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Preparation

In a small bowl, combine sour cream, yogurt, poppy seeds, cayenne pepper and 1 Tablespoon of the olive oil. (This can be done ahead and refrigerated.)
In a large pot, cook the egg noodles according to the package direction with 1 ½ teaspoons salt until they are al dente (about 9 minutes.)
While the noodles are cooking, heat the remaining Tablespoon of oil in a large skillet. Add the mushrooms and onions and sprinkle them with the salt. Cook, stirring frequently, until the mushrooms and onions are browned all over, about 5 to 7 minutes.
Add the wine to the skillet and continue cooking and stirring until almost all the liquid has been absorbed.
When the noodles are done, drain them and add them to the skillet. Add the yogurt mixture. Toss well and serve.